Stepping through the doors of Don Angie, a well-loved Italian-American restaurant tucked in New York City, one is greeted with intriguing jar-filled displays. The jars, packed with vibrant fruits, herbs, spices, and liquids of varying colors, play a significant role in the restaurant's allure. The brilliant minds behind this display, co-owners Angie Rito and Scott Tacinelli, find joy in creating their own renditions of traditional digestifs. One of their prized creations is nocino, an age-old Italian liqueur drawn from green, unripe walnuts.

"I've always been intrigued by how brief the window is for sourcing this important ingredient," admits Rito. The green walnuts, integral to the spirit, must be harvested between late May and early July, contingent on the area's climate. Rito and Tacinelli rely on Grower Direct Nut Company, a family-operated farm nestled in California’s Central Valley since four generations, for their supply.

Each summer since opening Don Angie in 2017, the duo sets aside time from their busy kitchen schedules to steep green walnuts into overproof vodka. Added to the mix are invigorating aromas of cinnamon sticks, lemon zest, and espresso beans, transforming ordinary vodka into a cherished, holiday-perfect liqueur.

“There's a certain warmth to it, a baking spice characteristic," describes Tacinelli. "It has hints of caramel-vanilla and brings to mind maple syrup poured over pancakes."

Creating nocino at home demands time and patience but the abundance of nocino brands emerging in the U.S offers a convenient alternative. Enjoy a glass post-dinner, or try Tacinelli and Rito's signature Nocino Sour-the liqueur's versatility might tempt you into making it an essential element of your mixology arsenal.

Plenty of outstanding nocinos are waiting to be savored: Forthave Spirits' version from Brooklyn is a limited edition masterpiece, lending a smoky finish to a bittersweet profile, perfect for drizzling over vanilla ice cream or boosting an affogato. Faccia Brutto Spirits, the whimsical Italian aperitif line from chef Patrick Miller, sources walnuts from Pacific Northwest and produces a bottle dominant in allspice, well-suited for neat sipping. Discover the classic notes of cloves, cinnamon, and cardamom in Il Mallo's Nocino from Modena. For those desiring a profile closer to Don Angie's homemade taste, Tacinelli and Rito vouch for the Austrian Haus Alpenz. Whichever you select, the unique charm of nocino is bound to enrich your home bar experience all year round.